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Friday, March 19, 2010

Zeppole for the Feast of St. Joseph

From the kitchen of One perfect Bite...The calendar for March contains a holiday as important to Italians as St. Patrick's Day is to those of Irish ancestry. The feast of St. Joseph always falls on the 19th of March. Religious Italians believe that the intercessions of St. Joseph saved the population of Sicily from a serious drought during the Middle Ages. So, in his honor it is the custom for all to wear red on this day, in the same way that green is worn on St.Patrick's Day. Those who observe the holiday will attend Mass and make a contribution of food that is placed on a large altar called St. Joseph's table. The table, which is blessed by a priest, consists of three tiers to represent the Trinity. The table will be laden with meatless food that will include pasta with bread crumbs, seafood and fava beans. The beans are considered to be lucky because during the Sicilian drought the bean crop did not fail. The bread crumbs are symbolic of the sawdust that covered the floor of St. Joseph's workshop. The top tier of the altar always contains a statue of St. Joseph. The feasting begins with a traditional cry of "Viva la tavola di San Giuse!" When everyone has had their fill, the altar is smashed and three children, representing the holy family, will knock on doors asking for shelter. The re-enactment is called the "Tupa Tupa" or "Knock Knock." At the end of the celebration, everyone is given a fava bean to remind them to pray to the man who saved the Sicilians. I know that celebrations such as these are fading into history and, sadly, the ties that bind these various communities to their emigrant roots will be lost. I had the great privilege as a child to see the preparations for this celebration from the Italian kitchen of my childhood benefactor, Mrs. S. She taught me how to make zeppole, which are served on this day. A true zippole is baked and filled with cream. It is a time consuming process, so I set out to find one that would be easier to do. I found one developed by Giada De Laurentis that I want to share with you today. I had to smile as I prepared the recipe. Certain foods have spread across oceans and found their way into the diets of people who have nothing else in common. We can add fried dough, to that list. This version of zeppole can, fairly, be called an Italian donut. It is simple and inexpensive to make and, when served warm, absolutely wonderful. Here's the recipe for a delicious Italian donut.Zeppole...from the kitchen of One Perfect Bite, courtesy of Giada De LarentisIngredients:1 vanilla bean1/2 cup + 3 tablespoons granulated sugar, divided use2 tablespoons ground cinnamon1 stick butter1/4 teaspoon salt1 cup water1 cup all-purpose flour4 eggsOlive oil, for fryingDirections:1) Cut open vanilla bean lengthwise. Scrape vanilla bean seeds into a small bowl. Add 1/2 cup sugar and cinnamon and stir to combine. Set aside.2) In a medium saucepan combine butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in flour. Return pan to heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.3) Transfer flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding next. Beat until smooth. If not frying immediately, cover with plastic wrap and refrigerate.4) Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat oil over medium heat until a deep-fry thermometer registers 375 degrees F. Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately. Yield: 4 to 6 servings.

Hi, Mary girl...these sound so delightful.I've not heard the story of St. Joseph..very glad to learn this bit of info.It is 3:40 a.m., I am up making coffee and i just MIGHT make myself some of these delicious sounding donuts. Then, I can go back to bed, full, content and ready for sleep....:)

Mary-Somehow I have been missing you lately. I am going to go back and see all that I have missed. I learned so much about St. Joseph's Day--poor thing he must feel like the red headed step child of saints after all hullabaloo over St Patrick :)I think I like St. Joseph's food better. The zepolle looks delicious!

Mary, you always bring us such amazing information with your wonderful posts. Thank you so much. I have learned some wonderful things about many different cultures from you. The zeppole look fantastic.

These look delicious! I love that you said this was the easy version because that is always my favorite kind. I know my daughter will love them. Thanks for sharing, have a wonderful day! Denise@cottagesisters

these looks tempting and delicious my friend... I had this recipe from an Italian blogger and its on my to do list and I didnt get to it yet ,, In Lebanon St. Joseph also has a nice celebration at church, but not similar to the Italian.. and This tradition is new to me.

My mouth is watering just looking at these. What a great example of how sometimes simple things (flour, eggs, etc.) are often the best. Especially with a little vanilla bean thrown in the mix. Thanks for sharing and have a great weekend!

Thank you for finding my blog. I am so thrilled to find the Zepolle here. Most recently my nieghbor was remembering some of the Feast of St. Joseph from decades past. She was telling us about the large alters & foods. It was so wonderful hearing her stories & then finding your blog. Have a wonderful day.

Mary, your zepolle look really tasty! Thank you for the history, very interesting. Finally getting some of my blog issues (my lack of knowledge) worked out and am retiring from my insurance business at the end of March. Yea, more time to blog!! Be back soon, I'm sorry I've been a stranger lately. I always enjoy your blog and the effort and details you put into your posts :)~LeslieMichele

Happy St. Joseph's Day, Mary. Oh, how I remember the delicious zeppole we'd get at the Italian Feast in Brooklyn when I was little. Put in a brown paper bag, with powdered sugar. Then when my son was little and we still lived in Bklyn, we were able to get them at a couple of the pizza parlors -- again, in the brown bag and the powdered sugar! I could sure go for one right now. I also have a nice St. Joseph's prayer that my Mother loved and always gave out to people, let me know if you'd like me to send you a copy.Have a good week, Mary!Best,Gloria

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